Eggs in exotic sauce
Instructions
Divide each tomato, ripe but that hard, in two half-spheres.
Svuotatele seeds, salt them lightly and place them upside down in the water.
Prepare poached eggs: place a pan on the heat with about half a quart of salted water with a tablespoon of vinegar.
Just lift the boil, put an egg, sliding it gently from a dish in which you shucked (the egg must be very fresh).
Reduce the heat and, when the egg will start to stiffen, rivoltatelo on the egg yolk so you cover it entirely, giving the egg looks like a little mozzarella.
Let it simmer for 4 minutes, then take it out, using the slotted spoon and pass to drip dry on a clean cloth.
Repeat with the remaining 5 eggs.
Pass the coconut to the electric chopper, collecting the proceeds in a bowl.
Add the pepper and finely chopped, washed away a splash of Worcester, a jar of yogurt, a pinch of salt and half a tablespoon of finely chopped parsley leaves.
Stir and mix the sauce.
Peel the looseleaf lettuce and place it on a serving platter, forming a bed.
On this place the media 6 tomatoes, place a poached egg in each and cover with the sauce with yoghurt.
Decorate the dish to taste (we can use strips of red pepper), then serve.
Ingredients and dosing for 6 persons
- 6 eggs
- 100 g of already cleaned coconut
- 40 g of green pepper
- Spray 1 of worcester sauce
- 1/2 tablespoon of parsley
- 1 jar of yoghurt
- Wine vinegar
- Salt
- To complete:
- 150 g of lattughino salad
- 3 tomatoes